the egg until just the top of the yolk is peeking through. Dot with butter and sprinkle shredded cheese and bacon on top. Season with salt and pepper. Place custard cup on a cookie sheet and bake for 12-18 minutes, depending on how you like your eggs. Zucchini Boats Anyone with a summer garden has a few small tender zucchini to spare. This is a great looking dish; and a healthy and delicious meal when served with a tossed salad of baby greens, olives, artichoke hearts, grape tomatoes, and red onion, dressed with olive oil and balsamic vinegar. This dish also works with small thin japanese eggplant. WLS serving, 1 zucchini boat: Calories 154, fat 6 gr, carbs 4 gr, protein 18 gr Makes 8 boats, 2 per regular serving 4 small zucchini, about 5-7 inches each 2 teaspoon olive oil Kosher salt and freshly ground black pepper 16 ounces Italian turkey sausage, casings removed 1 cup ricotta cheese 1 cup marinara sauce (I use Barilla Marinara or Rustica Sweet Peppers and Garlic) Parmesan cheese

Preheat broiler to high. Cut zucchini in half lengthwise and remove seeds from each half using a spoon, creating a shell. Arrange on baking sheet cut side up, brush cut surface with olive oil and season with salt and pepper. Broil 8 minutes, until zucchini are fork tender, and set aside. While zucchini are broiling, cook turkey sausage in a nonstick skillet over high heat, mashing with a fork or wooden spoon until well browned and finely crumbled. Assemble boats by spreading some of the ricotta in the hollow of each prepared zucchini, fill with 1/8th of the cooked meat and top with a little sauce. Sprinkle generously with Parmesan cheese. Broil 5-7 minutes, until boats are heated through and cheese is lightly browned. Chocolate Monkey 8 oz. water or 4 oz. soy milk/4 oz. water 1 scoop chocolate protein 1/2 a banana Place water in the blender first, then powder, then additions. Blend on low then high till well blended.

Place water in the blender first, then powder, then additions. Blend on low then high till well blended. Strawberry Smoothie 8 oz. water or 4 oz. soy milk/4 oz. water 1 scoop vanilla protein 3-4 Frozen Whole Strawberries Place liquid in the blender first, then powder, then additions. Blend on low then high till well blended. Lemon Meringue Smoothie 8 oz. water or 4 oz. soy milk/4 oz. water 1 scoop of vanilla protein powder 1 T. SF Jello Lemon Pudding Powder 2 Ice Cubes Place water in the blender first, then powder, then additions. Blend on low then high till well blended. Green Giant 8 oz. water or 4 oz. soy milk/4 oz. water 1 scoop of vanilla protein powder 1 T. SF Jello Pistachio Pudding Powder 2 Ice Cubes Place water in the blender first, then powder, then additions. Blend on low then high till well blended. Butterscotch Shake 8 oz. water or 4 oz. soy milk/4 oz. water 1 scoop of vanilla protein powder 1 T. SF Jello Butterscotch Pudding Powder 2 Ice Cubes Place water in the blender first, then powder, then additions. Blend on low then high till well blended. Strawberry Cheesecake Shake 8 oz. water or 4 oz. soy milk/4 oz. water 1 scoop of vanilla protein powder 1 T. SF Jello Cheesecake Pudding Powder 3-4 Frozen or Fresh Strawberries Place water in the blender first, then powder, then additions. Blend on low then high till well blended.

a Dairy Queen Blizzard (I use an entire tray of ice cubes). It's important to note that this is not a low-calorie meal. This was yummy, but I would not add the brownie bites in the future -- they add 100 calories and 14g of carbs, which isn't worth it for the minimal flavor boost. Also, I typically use ff Lactaid milk, but dh brought home reduced fat and I didn't realize it. So, the reduced fat milk has 130 calories per cup, versus only 80 for the ff version. The caramel syrup has no nutritional value for a 1-oz. serving. So, here's the stats for what I actually drank this morning, though you could easily cut 150 calories by making the substitutions mentioned above: